I cooked these sweet potatoes up rather quickly, just before throwing a whole bunch of chicken thighs on the grill. I was feeding a small crowd of six, and I was looking for hearty food! I didn't have time to roast the potatoes, so I peeled them and sliced them rather thin, then browned them in a skillet with olive oil. I turned the heat down and added garlic and rosemary, then half a cup of milk. On went the cover, and I simmered them until they were tender.
The result was tender sweet potato slices, infused with garlic and rosemary, and a sticky, garlicky sauce of reduced milk. The dinner crowd couldn't get enough of them; they came back for more! This is definitely my new go-to method for cooking sweet potatoes; it just infuses them with so much flavor.
4 large sweet potatoes, between 3 and 4 pounds
Kosher salt and freshly ground black pepper
4 cloves garlic, peeled and minced
1 4-inch stalk fresh rosemary
1/2 cup milk
Peel the sweet potatoes and cut in half lengthwise. Cut each half into half moon slices about 1/4-inch thick.
Heat a large sauté pan over medium high and drizzle in a little olive oil. After the oil is hot, add the sweet potato, and sprinkle generously with salt and pepper. Cook for about 5 minutes without stirring or flipping. Strip the rosemary stalk of its leaves and mince them finely. Flip the sweet potato slices over and add the garlic and rosemary. Turn the heat to medium low and cook for an additional 5 minutes.
Pour in the milk, bring to a simmer, and cover the pan. Cook for 10 minutes, or until the sweet potatoes are just tender. Take the lid off and let the milk reduce until it is a thick, sticky coating on the sweet potatoes.
Taste and add additional salt and pepper if necessary. Serve with grilled or roast chicken, or all by itself with a few pieces of good bread and a green salad.
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(Images: Faith Durand)